Injera

• 6 ounces millet uncooked
• 1 1/2 cups soda water
• 1 each eggs
• 1 teaspoon baking powder double-acting
• 1/2 teaspoon baking soda

1. In blender container process millet in small batches until it resembles fine flour; remove to bowl and set aside.
2. In blender container combine club soda, egg, baking powder, and baking soda and, using an on-off motion, process until combined.
3. Add ground millet and process at high speed into a smooth batter, about 1 minute.
4. Pour into 4-cup measure, cover, and let stand at room temperature until fermented and foamy, about 1 1/2 hours.
5. Spray 10-inch nonstick skillet with nonstick cooking spray and heat.
6. Stir batter; pour 1/6 of batter (about scant 13 cup) into skillet and quickly swirl batter so that it covers entire bottom of pan.
7. Cover skillet with tight-fitting lid and cook over high heat until bread is spongy and moist (it will have air holes), about 1 minute (do not brown bottom as edges will become crisp and bread will crack when folded); transfer to plate and let cool.
8. Repeat procedure 5 more times, making 5 more breads.
9. To serve, fold each bread into quarters.

millet, soda water, eggs, baking powder doubleacting, baking soda

Taken from recipeland.com/recipe/v/injera-38984 (may not work)